Fig Compote

Now that fall is here, we have started making jams and compotes, which are wonderful to have on stock during those cold(er) winter months 🙂

Figs are in season now and we need to take advantage of that. So therefore we have made a wonderful fig compote that can be used for breakfasts on oatmeal, for desserts and on top of ice cream!

Here is how to make it:

25 small ripe figs, stems cut off and cut in half
105 g (3/4 cup) brown sugar
¾ teaspoon fine salt
4 cloves
4 cardamom pods
½ teaspoon ground cinnamon
2 sticks of cinnamon
½ teaspoon chili flakes
1 thumb size piece fresh ginger, chopped
150 ml (2/3 cup) white wine vinegar
300 ml (1 1/3 cup) water


Wash, cut the stem off and cut the figs in half.
Crush the cardamom pods and cloves in a mortar.
Add all the ingredients except for the figs to a pot and bring to a simmer till sugar has dissolved. Add figs and bring to a boil for 10 minutes with the lid on.

Fig Compote

In the mean time sterilize jars to put the figs in. Do this by pouring freshly boiled water into and over the jars. Empty the jars and let them sit to air dry by themselves while the figs are cooking.
Pour the figs and liquid into the jars and seal right away. Let cool completely and store till ready to use.
Use for topping for ice cream, oatmeal, desserts etc.

Fig Compote


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